Fermentation temperature and wort composition influence on diacethyl and 2,3-pentanedione concentration in beer. [Master thesis]
2003
Pejin, J.D.
The aim of this thesis was to determine the influence of primary fermentation temperature and wort composition on diacetyl and 2,3-pentanedione concentrations in beer. Diacetyl and 2,3-pentanedione formation and reduction were strongly influenced by temperature, and the rates for both increased with the increasement of primary fermentation temperature. High diacetyl and 2,3-pentanedione concentrations were obtained using wort with high corn grits levels. This accurate determination of diacetyl and 2,3-pentanedione was a valuable tool for analysing the influence of wort composition or fermentation conditions such as primary fermentation temperature on their formation and reduction.
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